GRAPES CHAT

Prep Time  : 10 mins
Total Time  : 10 mins
Serve  : 2

INGREDIENTS
Green grapes  -  1 bowl
Roasted cumin seeds powder  -  1/2 tsp
Red chilly powder  -  1/2 tsp
Black salt   -  1/2 tsp
Salt  -  to taste
Sugar  -  1 tsp

METHOD
Wash the green grapes.
Take a bowl add grapes,salt,black salt,sugar,red chilly powder,roasted cumin seeds powder and mix well.
Keep in fridge for an hour and eat.
Super delicious desert for summer.

CORIANDER LEAVES PARATHA

Prep Time  : 15 mins
Cooking Time  : 25 mins
Serve  : 2

INGREDIENTS
Wheat flour  -  1 cup
Chopped coriander leaves  -  1 cup
Carom seeds  -  1/4 tsp
Onion seeds  -  1/4 tsp
Chopped green chilly  -  1/4 tsp
Salt  -  to taste
Oil  -  4 tbsp

METHOD
Wash and chop coriander leaves.
Take a large bowl add wheat flour,coriander leaves,salt,carom seeds.onion seeds and one tbsp oil and mix well.
To make a soft dough with the help of little water.
Keep aside for 15 mins.
On a heated pan make parathas applying oil on both the sides.
Serve hot.

CONTINENTAL SANDWICH

Prep Time  : 15 mins
Cooking Time  : 25 mins
Serve  :  2

INGREDIENTS
Bread  -  4 slices
All purpose flour  -  2 tbsp
Milk  -  1/2 cup
Butter  -  100 gms
Lemon juice  -  1/2 tsp
Grated cheese  -  1 cube
Tri color bell pepper  -  2 tbsp
Grated carrot  -  1 tbsp
Grated cabbage  -  1 tbsp
Finely chopped french beans  -  1 tbsp
Finely chopped green chilly  -  1/4 tsp
White pepper  -  1/4 tsp
Parsley    -  1/2 tsp
Salt  -  to taste

METHOD
Heat one tbsp butter and all purpose flour in a pan.
Saute for few seconds.
Add milk little by little and stir continuously.
Add tri color bell pepper,cabbage,carrot ,french beans and green chilly and mix well.
Add parsley,white pepper,salt,lemon juice and cheese.
Turn off the flame.
Cut the edges of the bread.
Apply butter on the bread.
Spread the white sauce mixture on the bread
Cover the bread slice with other slice.
Heat non stick pan.
Grease the pan with butter and place the sandwich on medium flame and grill it.
Spread the butter both the sides gets golden brown.
Cut into triangle shape.
Serve hot with tomato ketchup.

BEATEN RICE DHOKLA /POHA DHOKLA

Prep Time  : 10 mins
Cooking Time  : 15 mins
Serve  : 2

INGREDIENTS
Poha/beaten rice  -  1/2cup
Semolina  -  1/2 cup
Curd  -  1 cup
Green chilly paste  -  1/2 tsp
Salt  -  to taste
Sugar  -  1 tsp
Oil  -  1 tsp
Eno fruit salt  -  1/2 tsp
For tempering
Black mustard seeds/rai  -  1/2 tsp
Curry leaves  -  10 - 12
Green chilly  -  3 - 4
Oil  -  1 tsp

METHOD
Grind the poha/beaten rice to make a powder.
Take a large bowl add curd and one cup of water and mix well.
Add poha/beaten rice powder,semolina,green chilly paste,salt,sugar and one tsp oil and mix well.
Add eno fruit salt in the dhokla past just before making dhokla and mix well.
Pour the batter in a greased plate and steam for 10 to 12 mins in a steamer.
Heat one tsp oil for tempering.
Add black mustard seeds/rai.
Once it gets crackle and then add green chilly and curry leaves.
Pour it over the dhokla and cut into cubes.
Enjoy poha dhokla with chutney.

MATAR MASALA / SPICY PEAS

Prep Time  :  10 mins
Cooking Time  : 25 mins
Serve  : 4

INGREDIENTS
Green peas  -   2 cup
Finely chopped onion  -  1 big size
Chopped green chilly  -  2
Ginger garlic paste  -  1 tbsp
Tomato paste  -  2 tbsp
Cumin seeds  -  1/4 tsp
Turmeric powder  -  1/2 tsp
Red chilly powder  -  1 tbsp
Coriander powder  -  1 tsp
Hot spices/garam masala  -  1/2 tsp
Oil  -  4 tbsp
Butter  -  50 gms
Salt  -  to taste
Chopped coriander leaves  -  1 tbsp

METHOD
Heat oil in a pan.
Add cumin seeds to crackle.
Add onion and green chilly and saute till light brown.
Add ginger garlic paste and all dry spices and 2 tbsp water and saute till oil leaves the pan.
Add tomato paste and mix well.
Add green peas and salt and saute for 2 - 3 mins.
Add one cup of water and cover it.
Cook in a low flame for 10 mins.
Before serving add butter.
Garnish with coriander leaves.

RICE UPMA

Prep Time  : 25 mins
Cooking Time  : 15 mins
Serve  : 2

INGREDIENTS
Basmati rice   -  1 cup
Carrot  -  1 cut in julienne
Chopped green chilly  -   1
Water  -  2 cup
Black mustard seeds/rai   - 1/4 tsp
Yellow urad dal  -  1/2 tsp
 Bengal gram/chana dal  -  1/2 tsp
Whole red chilly  -  1
Curry leaves  -  8 - 10
Coriander leaves  -  1 tbsp
Cashew nuts  -  8 - 10
Asafoetida/hing  -  a pinch
Salt  -  to taste
Clarified butter  -  2 tbsp

METHOD
Heat clarified butter in a pan.
Add cashew nuts and fry until golden brown and keep aside.
Add black mustard seeds,yellow urad dal,chana dal,curry leaves,whole red chilly and asafoetida and fry till golden.
Add green chilly,carrot and coriander leaves and mix well.
Add two cup of water and salt.
When water comes to boil add the soaked rice and sim the flame.
Garnish with fried cashew nuts.

GRAPES RAITA

Prep Time  : 15 mins
Total Time  : 15 mins
Serve  : 2

INGREDIENTS
Hung curd  -  1 cup
Grapes  -  200 gms
Raisins  -  1/2 cup
Sugar powder  -  1 tbsp
Salt  -  to taste
White pepper  -  1/4 tsp

METHOD
Take a large bowl whisk the hung curd.
Add white pepper,salt and sugar powder and mix well.
Wash the  grapes and cut in half.
Mix the grapes and raisins into the hung curd.
Serve chilled.

HYDERABADI TAMATER KI CHUTNEY / HYDERABADI TOMATO CHUTNEY

Prep Time  : 10 mins
Cooking Time  : 15 mins
Serve  : 2

INGREDIENTS
Boiled n peeled tomato  -  300 gms
Sugar   -  1/2 cup
Mawa/whole dried milk  -  1/2 cup
Cashew nuts  -  8 - 10
Cardamom powder  -  1/4 tsp

METHOD
Add the tomato in a boil water for 5 mins and remove the skin.
Take a pan add tomato pulp and sugar.
Stir continuously till thick consistency.
Add mawa/whole dried milk and cardamom powder and mix well.
Garnish with cashew nuts.

BISCUIT CUPCAKES

Prep Time  : 10 mins
Cooking Time  : 2 mins
Serve : 3 - 4

INGREDIENTS
Digestive biscuit  -  10  -  12
Sugar  -  4 tbsp
Milk  -  1.5 cup
Cocoa powder  -  2 tsp
Baking powder  -  1/2 tsp
Oil  -  1 tbsp

METHOD
Break the biscuits and grind biscuits and sugar to make a fine powder.
Take a large bowl add biscuit and sugar powder,cocoa powder,baking powder,oil and milk and mix well.
Pour the mixture in silicon molds.
Microwave it for 2 mins.

GREEN GRAM BURFI/HARE CHANA KI BURFI

Prep Time  : 10 mins
Cooking Time  : 15 mins
Serve  : 2

INGREDIENTS
Green gram/hara chana  - 1 cup
Whole dried milk/mawa  -  1/4 bowl
Sugar  -  1/4 bowl
Clarified butter  -  2 tbsp
Cardamom powder  -  1/4 tsp
Raisins  -  1 tbsp
Crushed almonds  -  1 tbsp

METHOD
Heat clarified butter in a pan.
Grind green gram coarsely and add in the pan.
Stir constantly for 10 - 12 mins.
Add sugar and stir until thick consistency.
Add whole dried milk/mawa and cardamom powder and m ix well.
Add raisins and crushed almonds and mix well.
Pour the mixture on the grease plate and spread it.
Cut in a diamond shape.

RAJASTHANI MALAI MIRCH/CREAMY JALAPENIO

Prep Time  -  10 mins
Cooking Time  -  15 mins
Serve  -  4

INGREDIENTS
Green chilly  -  100 gms
Cream  -  1/2 bowl
Asafoetida/hing  -  1/4 tsp
Cumin seeds  -  a pinch
Turmeric powder  -  1/4 tsp
Coriander powder  -  1 tsp
Fennel seeds powder  -  1/2 tsp
Dry mango powder/amchur  -  1/4 tsp
Salt  -  to taste
Oil  -  2 tbsp

METHOD
Wash the chilly and remove the stalk.
Cut in a small chunks.
Heat oil in a pan.
Add asafoetida/hing and cumin seeds to crackle.
Add turmeric powder,coriander powder,fennel seeds powder and saute for while.
Add green chilly and saute for one to two mins.
Add salt and dry mango powder/amchur and mix well.
Cover it and cook in a low flame for 2 - 3 mins.
Add cream and stir constantly for one to two mins.
Turn of the flame.
Malai mirch is ready.

Serve with rice.

VEG KABAB WITH CHILLY GARLIC AND HONEY SAUCE

Prep Time  : 25 mins
Cooking Time  : 15 mins
Serve  : 2

INGREDIENTS
Boiled n mashed peas  -  1/2 bowl
Grated carrot - 2
Finely chopped shimla mirch  -  1
Ginger garlic paste  -  1/2 tsp
Green chilly paste  - 1/2 tsp
Boiled n mashed potato  -  2
Turmeric powder  -  1/4 tsp
Red chilly powder  -  1/2 tsp
Bread crumbs  -  1/2 cup
Finely chopped coriander leaves  -  2 tbsp
Rice flour  -  2 tbsp
Salt  -  to taste
Oil  -  4 tbsp
For sauce
Finely chopped garlic  -  4 - 5 cloves
Kashmiri red chilly powder  -  1 tsp
Water  -  1/2 cup
Chilly flax  -  1/2 tsp
Salt  -  to taste
Honey  -  1 tbsp
Lemon juice  -  1 tbsp
Oil  -  1 tsp

METHOD
Heat one tbsp oil in a pan.
Add carrot,shimla mirch,peas,ginger garlic paste,green chilly and salt.
Stir till water absorb it.
Add boiled n mashed potato,red chilly powder,turmeric powder,,coriander leaves and bread crumbs and mix well.
Make a flat patties of medium thickness.
Coat with rice flour.
Heat oil in a pan.
Add kabab and shallow fry from both the sides.
For sauce
Soak kashmiri red chilly powder in half cup of water.
Heat oil in a pan.
Add kashmiri red chilly solutions.
When it color change like pink switch off the flame
Add chilly flax,salt,lemon juice and honey and mix well.
Serve veg kabab with chilly garlic and honey sauce